SQUASH SOUP RECIPES

Steps:

• Peel the butternut squash and reserve the long strips of skin.
• Discard the butternut squash pulp and chop the remaining butternut squash into chunks.
• Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised.
• Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency.
• Add hot smoked paprika and season to taste with salt and freshly ground black pepper.
• For the crisps, preheat the oven to 140C/275F/ Gas 1.
• Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.
• Remove the crisps from the oven and place on kitchen paper to absorb any excess oil.
• Serve the soup with the skin crisps.

Steps:

• In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
• Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.